Vegetable Curry Rey – Abäd

Ingredients for 2 servings:

• 2 cup(s) water, boiling
• 1 cup(s) buckwheat, whole OR brown rice
• 100 g peas, frozen
• 100 g corn, frozen
• 100 g cauliflower, frozen
• 50 g spring onions
• 1 handful of lemon balm
• 150 g pineapple, fresh
• 1 apple
• 100 g cheese, goat cheese or medium-aged Gouda
• 3 tbsp Soy sauce , (Tamari) or more
• 6 tbsp Balsamic vinegar de Modena, or more
• 1 tbsp curry, heaped, without salt (health food store)
• 1 tbsp turmeric
• 3 eggs
• 50 g cheese, goat cheese or medium-aged Gouda
• Oil, rapeseed or olive oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

gluten-free / own recipe

Add the rinsed buckwheat grains to the boiling water, reduce the heat when the water level is in the buckwheat, turn off the heat, and let it swell; it will become nice and dry and grainy. Finely chop the lemon balm, finely chop the spring onions, chunk the pineapple, and grate the cheese. Mix all ingredients together except for 50g of the goat’s cheese or Gouda. Divide between two ovenproof bowls greased with rapeseed oil and cover with the remaining cheese. Place in a cold oven at 160°C (fan/convection oven) for approx. 50 minutes with top and bottom heat, then preheat to approx. 180°C – 190°C (350°F – 395°F) for approx. 35-40 minutes. Note: if you don’t want to cover it with cheese, please cover the bowls, otherwise the vegetables on top will dry out and become hard. Tip: if this is too spicy for you, add a dollop of sour cream or sour cream.